Begin by cutting boneless, skinless chicken breasts into bite-sized pieces. In a medium bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken, ensuring each piece is well coated. Let it marinate for at least 20 minutes.

While the chicken is marinating, prepare the creamy tahini dressing. In a small bowl, whisk tahini, more lemon juice, minced garlic, optional maple syrup, and a pinch of salt. Gradually add water, stirring until the dressing reaches a smooth, pourable consistency.

Heat a skillet over medium-high heat. Once ready, add the marinated chicken to the skillet and cook for 6 to 8 minutes until golden brown and cooked through.

In four separate bowls, divide the cooked quinoa as a base. Top each bowl with the hot chicken, cherry tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives.

Drizzle the tahini dressing over each bowl and sprinkle with crumbled feta cheese and fresh parsley. Serve immediately.